Tikki Chhole Bake
by kundan shah
Added to 29 cookbooks
This recipe has been viewed 12481 times
Tikki Chole Bake is a lovely variation to the otherwise fried tikki recipe. The aloo tikkis are broken into pieces and then topped with a spicy Chole curry along with dates and coriander chutney and then baked.
For potato layer- Heat oil. add cummin seeds and onions and fry lightly.
- Add the potatoes and fry for five minutes.
- Remove from heat. when cool add the remaining ingredients mix well and keep aside.
For the chhole- Clean and soak the chana overnight. pressure cook till done.
- Heat oil. season with cummin seeds. when they splutter add onions and ginger garlic paste and fry till brown.
- Add all the masala powders, except garam masala powder and saute for a few seconds.
- Add tomato puree and salt, and fry till the oil floats on top.
- Add the cooked chana, green chillies half the coriander leaves and the mint leaves.
- Add half cup water cover and cook on low heat till the gravy is thick.
- Add the remaining coriander leaves and the garam masala powder.
- Stir well and keep aside
- Grease a baking dish and sprinkle 1/4 cup bread crumbs.
- Divide the potato mixture into three portions.
- Spread one portion evenly over the breadcrumbs.
- Divide the chana mixture into two portions and spread one portion over the potato in the baking dish.
- Dot with date chutney and coriander mint chutney.
- Repeat the layers, finishing with the potato layer.
- Place onion rings, tomato slices, and capsicum slices over it.
- Dot with the date chutney, coriander mint chutney and butter.
- Bake in a pre heated oven at 200''c for 15 minutes or till well browned.
- Serve hot topped with chopped coriander leaves and accompained by the sweet and hot chutneys.
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This recipe was contributed by kundan shah on 25 Feb 2001
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